Chicken With Fruit And Mixed Mustards
|Dijon style mustard||1⁄2 Cup (8 tbs)|
|Mustard||1⁄2 Cup (8 tbs) (Bavarian / Other German)|
|Chinese mustard||1 Tablespoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Whole chicken breasts||2 , split, skinned and boned|
|Kiwifruit||4 , peeled and sliced|
|Melon balls||2 Cup (32 tbs) (Honeydew And Cantaloupe)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Mint sprigs||4 (For Garnish)|
Combine mustards, honey and cream in medium-sized bowl.
Spoon half of the mustard sauce into large glass bowl; reserve remainder.
Sprinkle chicken with salt and pepper; place in glass bowl, turning to coat with mustard sauce.
Cover; marinate in refrigerator 30 minutes, turning often.
Heat butter in large skillet over medium heat until foamy.
Add chicken; cook about 7 minutes on each side or until brown and tender.
Remove chicken to cutting board and cut across the grain into thin slices.
Arrange chicken and fruit on serving platter.
Place reserved mustard sauce in small saucepan; whisk in mayonnaise.
Heat thoroughly over medium heat.
Drizzle some sauce over chicken.
Garnish platter with mint sprigs.
Pass remaining sauce.